My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start.

Recipe Summary

prep:
10 mins
cook:
4 hrs 30 mins
total:
4 hrs 40 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning.

    Advertisement
  • Place mesquite wood over gray/hot charcoals.

  • Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat.

  • Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F.

  • Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.

Nutrition Facts

717 calories; protein 38.7g 78% DV; carbohydrates 1.8g 1% DV; fat 60.3g 93% DV; cholesterol 165.6mg 55% DV; sodium 498.2mg 20% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2005
Being a Texan myself, I am very picky about my BBQ, especially brisket. In fact, although I am a caterer and consider myself a very good cook; I was always fearful to attempt brisket. I have to say I took a risk and tried this recipe for my first attempt and it was AMAZING. My husband (a BBQ lover) raved and told me to laminate this recipe!! This brisket was so tender,easy and delicious. I even made it again in the same week for my extended family who now requests it at most family funtions. I am taking the idea of offering this to my catering customers into deep consideration as well. Thanks for the great recipe....it is definately a winner!! Read More
(104)

Most helpful critical review

Rating: 2 stars
05/10/2008
Two hours in a smoker does not give enough smoke flavor - I followed the recipe but I still don't understand that if you have a smoker why finish in the oven? This may be a brisket but not a "smoked" brisket... Read More
(50)
25 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
06/06/2005
Being a Texan myself, I am very picky about my BBQ, especially brisket. In fact, although I am a caterer and consider myself a very good cook; I was always fearful to attempt brisket. I have to say I took a risk and tried this recipe for my first attempt and it was AMAZING. My husband (a BBQ lover) raved and told me to laminate this recipe!! This brisket was so tender,easy and delicious. I even made it again in the same week for my extended family who now requests it at most family funtions. I am taking the idea of offering this to my catering customers into deep consideration as well. Thanks for the great recipe....it is definately a winner!! Read More
(104)
Rating: 5 stars
01/25/2004
Are there 10 stars? This is one recipe that rates a "10" !! The only change I made was using an injectable marinade (garlic & herb). I used a cup and let the brisket marinate while I started the fire. The meat was very flavorful and "fork-tender". Definately one for your barbeque book !!! Read More
(61)
Rating: 2 stars
05/10/2008
Two hours in a smoker does not give enough smoke flavor - I followed the recipe but I still don't understand that if you have a smoker why finish in the oven? This may be a brisket but not a "smoked" brisket... Read More
(50)
Advertisement
Rating: 4 stars
01/25/2004
This is definitely a recipe for garlic lovers! I love garlic and I thought it was just on the brink of too much - but not quite! Like all good brisket it takes awhile but you sure feel official when you taste it. Even good the next day chopped with bbq sauce on a hamburger bun! Read More
(29)
Rating: 5 stars
04/22/2008
I baked this in the oven on 275 for 45 minutes a pound. It turned out wonderful! Read More
(20)
Rating: 5 stars
04/26/2006
I have made this many times and it is always wonderful. I use a gas grill with wood chips and have caught the whole thing on fire a few times. It actually turns out just as good or better. I also use salt free greek seasoning and season all so I can control the amount of salt a little better. Again this is awesome and I make it as often as I can. Read More
(18)
Advertisement
Rating: 5 stars
07/11/2006
followed the recipe exactly and it was perfect. All the garlic is scary but it was not overpowering at all. We took ours out before serving. After the brisket came out of the foil saved the juice. The next day sliced it up thin and heated the juice and layed the meat in it before making sandwiches. Yummy. Was very happy with how tender the meat came out. Excellent recipe to try for the beginner as this was our first ever. Read More
(18)
Rating: 5 stars
01/25/2004
AWESOME!!! Read More
(16)
Rating: 5 stars
07/26/2010
This was excellent! We live in Texas and just got a nice grill and we were determined to conquer what Weber calls the Mt. Everest of Grilling -Brisket!! This was our second attempt and it was perfect!! Although we did make modifications - for a 5lb piece of meat we smoked for 2hrs and baked for 2hrs. We did most of the oven time at 275 except for the last 30 mins we did at 300. Also we didn't have greek seasoning so we used 2 tablespoons dried oregano 1 tablespoon dried rosemary 1 tablespoon dried onion 2 teaspoons granulated garlic 1 teaspoon dried lemon peel 1/2 tablespoon ground black pepper 1 tablespoon kosher salt And we used 2 cloves of garlic per pound being sure to squash it release flavors. We plan on making this for my kids birthday party - easy way to feed a ton of people. Oh-one more thing -we got the meat from a butcher and not the grocer -it was a much better piece of meat. Read More
(12)